From: Farmer Market Cookbook pg 23
4 quarts of water
8 ounces uncooked angel hair pasta
1 pound fresh asparagus, trimmed and cut into 1 - inch pieces
3/4 cup julienned carrots
1/3 cup of reduced-fat creamy peanut butter
3 Tablespoons rice vinegar
3 Tablespoons reduced-sodium soy sauce
2 Tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1/4 cup of unsalted peanuts, chopped
1 - In a Dutch oven, bring the water to a boil. Add pasta and asparagus cook for 3 minutes. Stir in carrots; cook for 1 minute or until pasta is tender. Drain and keep warm.
2 - In a small saucepan, combine the peanut butter, vinegar, soy sauce, brown sugar and pepper flakes. Bring to a boil over medium heat, stirring constantly. Pour over pasta mixture, toss to coat. Sprinkle with peanuts.
Miranda's Mix Ups: I didn't have any rice vinegar so I used apple-cider vinegar instead. Turns out I *did* have the rice vinegar at home but didn't realize it. I also didn't use the 1/2 teaspoon crushed red pepper flakes. It was half that and the boys said it was too hot!